Best of Festive

Latest Posts

Grilled Pineapple Margaritas
A Cozy Kitchen

Grilled Pineapple Margaritas

Jul 15, 2014 — I’m still recovering from one of the worst weeks ever (last week). I took the weekend to recover and spent it by drinking copious amounts of sparkling rose, having Chinese food with friends, getting my hair blow dried, watching The World Cup and seeing Boyhood (a must-see!). I feel a million times better. Alcohol and […](Read more...)Tags: CocktailGrilled RecipesMexicanPBSPBS FoodSummer Recipes
Pin_it_button
Farm Star Living
The Daily Basics

Farm Star Living

Jul 15, 2014 — The average age of today's farmer is 57. Who will be growing our food in the future? Meet them!
Pin_it_button
Create Link Inspire {33}
Kleinworth & Co.

Create Link Inspire {33}

Jul 15, 2014 — Welcome to another Create Link Inspire party!!   I’m so grateful & happy that you all come on over & share in this AWESOME Link Party each week. Each week we will host – starting at 6:30 pm PST on Mondays. Then on Saturdays we will post our favorite posts in our category.   The post Create Link Inspire {33} appeared first on Kleinworth & Co.
Pin_it_button
Ricetta Pita burek di pollo : a modo mio
cucina di barbara

Ricetta Pita burek di pollo : a modo mio

Jul 14, 2014 — Siamo alle porte delle vacanze. Quelle al mare. E per me si va nella nota dolente, si avvicina la vera prima, vera prova costume dopo la gravidanza. Periodo catartico, in cui potevo mangiare di tutto e di più e tutti erano felici che mangiassi, tanto i chili di troppo erano tutti per il bebè, mi dicevo, mi dicevano.Poi il bebè è nato e io che mi ero fatta tutti i conti, cioè questi: 3 chile e 700 grammi di bambino, mezzo chilo di retenzione idrica, altri due chili di varie ed eventuali, avevo calcolato di uscire dalla sala parto con 1 un chilo in più, rispetto a prima della gravidanza.Alla fine dei conti, il bebè pesava molto meno del mio pronostico e le varie ed eventuali si sono perse nel tragitto tra sala parto e bilancia. Dopo 3 mesi,  ho 5 chili in più dell'anno scorso,  che ondeggiano, la dove non dovrebbero ondeggiare.Ho pensato che solo le mie ciabatte da mare avrebbero superato la prova costume, quando poi un pomeriggio, provando il mio amato tubino nero , mi è venuta un'idea folle, quella di compare lo stesso vestito nero, oramai, troppo stretto sui fianchi, che indossavo la scorsa estate. E così ho ripescato il sito dove l'avevo comprato e riacquistato uno identico, ma stavolta di 2 taglie più grande, così a chi mi dice che ho qualche chilo di troppo, io rispondo sfoggiando il mio vestito nuovo, dell'anno scorso.Adesso passo alla ricetta di quest'oggi che l'ho realizzata per Viva il pollo, in onore della Serbia, la mia personalissima versione è a base di pollo della classica Pita Burek, piatto tipico dei Balcani, se volete saperne di più seguite hashtag #pollomondiale.Ricetta Pita Burek       Ingredienti per 4 persone ____________________________________________________________________4 fogli di pasta filloburro fuso da spennellare2 uova500 g di macinato di pollo2 cipolle tritatesalesemi di finocchio100 g di ricotta di capra2 cucchiai di olioMescolare la carne macinata insieme  alla cipolla tritata, olio, sale e pepe, ricotta e semi di finocchio. Preriscaldare il forno a 190°C .Imburrare lo stampo monoporzione (se usate uno stampo unico occorrono più fogli di pasta fillo) ed adagiarvi un foglio di pasta fillo quindi inserire il composto di carne.Richiudere a pacchetto e spennellare la superficie con del burro fuso. Infornare per 25 minuti e coprire per gli ultimi 10 con  della carta stagnola.altre ricette di pollo: Pollo tonnatoSarma di pollopollo alle olive
Pin_it_button
Orange Dill Margarita
honeystuck

Orange Dill Margarita

Jul 14, 2014 — I’ve hit that glorious and unbearable age where my favorite bars are whichever ones have available seats, very few patrons, throwback music being played at a moderate volume, and drinks that do not suck. It’s hard to find them all in one place but Saturday night my friend Kseniya knocked it out of the park on […]
Pin_it_button
Rhubarb Lillet Spritz
Gastronomista

Rhubarb Lillet Spritz

Jul 14, 2014 — Happy Bastille Day! In honor of the Le Quatorze Juillet I propose a toast, in the name of freedom and liberty.  After all, the French did give us the mighty Lady Liberty, one of the greatest monuments to freedom. We should thank them with a cocktail. I propose a cocktail made with Lillet, the french aperitif that is a blend of Sauvignon Blanc, Semillon, and Muscadelle, and macerated liqueurs made from citrus peels from Spain and Morocco.  Lillet is wonderfully refreshing over ice and served with a lemon peel, or mixed into a refreshing summery cocktail. I have been craving summery cocktails that are both light, fruity, and refreshing.  Rhubarb is one of my favorite flavors in the summer, because it is sweet and sour, it pairs with a lot of different flavors and is reminiscent of sweet treats.   For the Rhubarb Lillet Spritz I've used Rhuby, the Rhubarb Art in the Age spirit, Lillet Blanc, and topped it off with prosecco.  You can also top this cocktail off with sparkling water, which will help you secretly hydrate while you imbibe! I love how pretty rhubarb is, it is incredibly luminescent and reminds me of ribbon candy.  I've cut the rhubarb into thin strips to show off the bright pink colors and subtle green hues, and wrapped them around the inside of the glass.  You can achieve this effect with just a few strips of rhubarb - it's a lovely garnish that also imparts fresh rhubarb flavor to your cocktail.  Without further ado:The Rhubarb Lillet Spritz1-1/2 oz Rhuby1-1/2 oz Lillet Blanc3 oz Prosecco3-4 Drops Brooklyn Hemispherical Meyer Lemon BittersLong Slivers of Fresh Rhubarb to Garnish3 Lemon Peels to GarnishWrap the inside of the glass with the strips of fresh rhubarb.  Carefully drop ice into a highball glass.  Build over ice and top with prosecco.  Express the lemon peel over the top of the cocktail and float onto the surface. Cheers! 
Pin_it_button
#AD: 100 Days to Squeeze #StoliLemonade
Seduction in the Kitchen

#AD: 100 Days to Squeeze #StoliLemonade

Jul 14, 2014 — This is a Sponsored post written by me on behalf of STOLI® Vodka for SocialSpark. All opinions are 100% mine.I love the taste of lemons, and yes that includes lemonade. To me that is the essetial summer drink to have, a nice glass of lemonade. This summer, Stoli® Vodka is positioning the Lemonade cocktail as the must-have drink of the season as it launches the “100 Days to Squeeze” campaign. Celebrating a fresh twist on the classic summer cocktail, the original vodka brand will highlight the cocktail’s versatility and infusion of local ingredients using its renowned flavor portfolio of Stoli® Ohranj™, Stoli® Citros™, Stoli® Razberi™ and Stoli® Blueberi™. Considered a trail-blazer in the vodka industry, Stoli® Vodka is the original premium vodka and defines the benchmark for quality with meticulously crafted liquid that meets the highest Alpha Spirit standard.The “100 Days to Squeeze” campaign encourages you to squeeze the most out of the summer season at Stoli-branded lemonade trucks and national Stoli Lemon-ade bar night events. The trucks, deemed ‘limo-nades’, will head out across the coun-try to sample Stoli Lemonade cocktails select accounts, serve refreshing flavored Lemonade ice pops, and daring you to take part in fun summer challenges to win Stoli prizes.Lemonade is a refreshing at-home cocktail to make, due to its simple recipe and ability to customize the ingredients with locally sourced fruit and garnishes. Stoli has created unique value-added packs (VAPs), complete with the iconic glass mason jar and lemon squeezer, to make it easy for consumers to serve their own cocktails at summertime events. Available at off-premise locations across the nation, the VAP will also include a 750mL bottle of Stoli Vodka. In addition to the Limo-nade trucks, the brand will host more than 300 managed bar nights across the nation in 12 cities including: Boston, Chicago, Dallas, Denver, New York, New Jersey.Want a fun recipe to make with Stoli? Here is the "Hero" Recipe for the Stoli Lemonade:  2 parts Stolichnaya® Vodka  4 parts lemonade  Build in an ice-filled Mason jar or highball glass and stir. Garnish with lemon wheels. Sounds refeshing doesnt it? So Follow Stoli on Twitter, Instagram, and Join Stoli on Facebook. So when do you look forward to having some fun in the sun with a Stoli Lemonade in hand?
Pin_it_button
A Luau – In Cleveland!
I Crashed the Web

A Luau – In Cleveland!

Jul 14, 2014 — This weekend, B and I attended a luau. In Cleveland. That’s right – one with some cooked pig, leis, dancing, and a beach. Oh, and there were even some grass skirts. No, I’m not joking. Saturday, B and I scored free tickets (thank you so much Charlene!) to the 9th annual Luau on the Lake, […]
Pin_it_button
MEC: Checking Out John Gorham’s New Restaurant
Bakery Bingo

MEC: Checking Out John Gorham’s New Restaurant

Jul 14, 2014 — 333 NW 13th Ave & Everett • mediterraneanexplorationcompany.com • 503-222-0906 Hours: From 7/16-7/31: Wed-Sun 5:30-10pm; TBA after August 1st John Gorham’s new restaurant, which was announced back in March, is just about open! I got to attend a really awesome opening party for MEC last weekend. Complete with a DJ, tons of happy guests, delicious cocktails and a sampling of […]
Pin_it_button
Monday Booze News self serve beer kiosks, cat gin, and pour me a blended drink please!
Stir and Strain

Monday Booze News self serve beer kiosks, cat gin, and pour m...

Jul 14, 2014 — I’m totally on board with the resurgence of blended drinks as long as they don’t suck. Is flavored gin really gin? Would you try cat gin? Do you even want to debate this? Tales of the Cocktail begins this week and I’m missing it AGAIN. Maybe I’ll try and hit up Tiki Oasis instead. Animated […]
Pin_it_button